The shortening must be melted in a skillet thoroughly and then cook the beef until it becomes brown. The flour is then sprinkled on the browned beef. Add the tomato sauce and let simmer. Then create a fine paste with the chili powder, garlic powder, pinch of salt and tiny bit of water. Add the paste to the beef mixture and cook with medium heat so that it doesn't get burnt. The gravy must not be too thick and if required more water is added to thin it.

In the gravy, tortillas are dipped one at a time so that the gravy sinks uniformly to roll the enchiladas comfortably. Fill the tortilla with a mixture of cheese, onion and meat on one side and keep the other side empty. When all the enchiladas are completed, pour the remaining gravy on all the tortillas and top them with cheese and onion. You can serve it when hot to savor the taste.